Braised Kale and Beans
Description
With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.
Ingredients
•
1 pound kale
•
1 tablespoon oil, or to taste
•
1 large red onion, finely chopped
•
kosher salt and ground black pepper to taste
•
6 cloves garlic, sliced
•
1 teaspoon dried sage
•
1 cup vegetable broth
•
2 (15 ounce) cans kidney beans, rinsed and drained
•
1 teaspoon hot pepper sauce
Directions
1
Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
2
Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
3
Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
4
Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.